Banana Choc Chip Muffins
Made with wholemeal flour, these banana choc chip muffins are healthier than usual but just as delicious!
PREP TIME 20 minutes | COOKING TIME 25 minutes | SERVES 9-12
INGREDIENTS
350 g ripe peeled bananas
150 g light muscovado sugar
75 ml sunflower oil
2 medium eggs
150 g plain flour
150 g wholemeal flour
100 g plain choc chips
2 tsp baking powder
1 tsp ground cinnamon
You Will Need: A muffin tin with 9 large deep or 12 smaller paper muffin cases
METHOD
- Set the oven to 180°C/gas 4.
- Mash the banana, then beat in the sugar, oil, and eggs.
- Stir in the plain and wholemeal flour, chocolate chips, baking powder, and cinnamon, until well mixed.
- Spoon the mixture equally between the muffin cases, and bake for about 25 minutes for smaller or 35 for deeper cakes or until risen and just firm to the touch.
- Remove from the oven, lift out the muffins, and leave them to cool.
Banana Choc Chip Muffins
Ingredients
- 350 g ripe peeled bananas
- 150 g light muscovado sugar
- 75 ml sunflower oil
- 2 medium eggs
- 150 g plain flour
- 150 g wholemeal flour
- 100 g plain choc chips
- 2 tsp baking powder
- 1 tsp ground cinnamon
Instructions
Set the oven to 180°C/gas 4.
Mash the banana, then beat in the sugar, oil, and eggs.
Stir in the plain and wholemeal flour, chocolate chips, baking powder, and cinnamon, until well mixed.
Spoon the mixture equally between the muffin cases, and bake for about 25 minutes for smaller or 35 for deeper cakes or until risen and just firm to the touch.
Remove from the oven, lift out the muffins, and leave them to cool.
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ALSO SEE: Four-ingredient chicken and cheese egg “muffins”
Published by Woman&Home.
Feature image: Getty
